Hello All,Happy November! The 2014-2015 season is well underway and we have a lot of great things going on at OSIFT this year.Most of you have probably seen the announcement for OSIFT’s participation in the IFT Student Association’s Day of Service. The IFT Day of Service is an initiative of the IFT Student Association which focuses on the importance of giving back by volunteering at food banks. Sections and student clubs are challenged to rally their members and volunteer for a few hours at their local food bank. We will be repacking food at the Beaverton location of the Oregon Food Bank, and as I write this, we have a need for 12 more volunteers. Feel free to sign up a friend or family member to come help out as well!We had a fantastic turnout at our last meeting and the new format was a huge success! People enjoyed the extra networking time and the appetizers were tasty.This month’s OSIFT meeting will be held at the Old Spaghetti Factory on Tuesday, November 11. It will be a full dinner meeting, and features Austin Lowder, PhD, Post Doctoral Research Associate in Animal Sciences at OSU.Austin will talk about classes of fermented and dry-cured products, the basic practices behind successfully making them and some of the chemistry and biochemistry that gives rise to their unique taste and texture. He’ll also cover food safety, regulation and dispel some persistent myths.

Austin obtained his BS and MS in Animal Science from Texas A&M University followed by a PhD in Food Science from Oregon State University where he studied at the Astoria Seafood Research and Education Center. His research interests have included fatty acid alteration in processed meats, non-meat ingredient effects on meat protein functionality and the application of high pressure-low temperature processing to enhance food safety and preserve quality in fresh beef.

He currently works as a post-doctoral scholar in the OSU Animal & Rangeland Sciences department where he teaches meat science classes, consults with state government entities on matters of food safety in processed meats and heads a research program focused on meat biochemistry, quality and safety as well as livestock health and alternative feed sources.Sign up for one of the tasty options below and we’ll see you there!Mushroom Sauce: OSF Marinara Sauce topped with seasoned sautéed mushrooms.Chicken Marsala: A seasoned breast of all natural chicken with a fresh mushroom and Marsala Wine Sauce, served alongside spaghetti with Mizithra Cheese & Browned Butter.Famous Baked Lasagna: Layers of noodles, Marinara Sauce, ground beef and pork, and four kinds of cheese.